In French, to 'go and plant cabbages', 'aller planter ses choux' means to retire into private life, to leave excitement behind.

Properly cooked, cabbage is one of the most delicious of vegetables.

The secret is not to cook cabbage in water, unless to blanch it very briefly.

Instead turn the shredded leaves in melted butter or oil over a medium heat, then clamp on a tightly fitting lid and let them wilt in their own steam.

Then season and serve them as they are, still with a little crunch and vivid colour.

Choose cabbages which feel heavy for their size, and have no yellow patches. The stem end should not be split and dry or slimy, and the leaves should be tightly packed.

Always wear gloves to cut up red cabbage, or your hands will be stained dirty grey.

The gas produced by overcooked cabbage includes hydrogen sulphide (rotten egg smell) and ammonia.

Baked Cabbage with Bacon   Braised Red Cabbage  

Buttered Cabbage with Coriander Seeds   Cabbage and Bacon Broth   Cabbage Pie   Cabbage Rolls   Cabbage Stew   Creamed Savoy Cabbage  

Green Cabbage Simmered with Paprika and White Wine   Polish Red Cabbage  Savoury Spring Cabbage   Scottish Potato, Cabbage and Cheese Bake   

Stewed Red Cabbage   Stir Tossed Cabbage   Stir-fried Cabbage  

Stuffed Cabbage Leaves   Stuffed Cabbage Rolls   Sweet and Sour Red Cabbage